不同工艺条件对热烫面团质构特性的影响
详细信息Effect of different processing conditions on quality of hot dough
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摘要: 热烫面团在实际加工中多凭经验,缺乏科学工艺指导。实验以面团抗拉伸力、拉伸时间以及抗穿刺力3个质构参数为指标,选择水温、加水量和加盐量为考察因素,通过单因素实验和正交实验分析表明,在水温85℃、加水量为54%、含盐量为1%条件下,制备的热烫面团具有良好的质构特性,可作为热烫面团加工的参考依据。Abstract: Hot dough is often produced by experience and lack of scientific guidance in practice.We chose anti-tensile force, tensile time, anti-puncture force for the evaluation index and water temperature, water content, salt content as inspecting factors.The result indicated that hot dough had good textural properties under the condition of 85℃, water added 54% and salt added 1% through single factor experiment and orthogonal experimental design.It had practical guiding significance for the production and processing.
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